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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Chicken a la kin hwa Recipe] |
Chicken a la kin hwa
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 2 1/2
| lbs | Young chicken | | 1/2
| lbs | Cooked ham | | 4
| cup | Green cabbage or broccoli | | 1/2
| tbsp | Salt | | 1
| tsp | Sugar | | 1/2
| tsp | Monosodium glutamate | | 1
| tbsp | Cornstarch (corn flour) | | 1
| tsp | Sesame seed oil |
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Procedures:
| 1 | This colorful dish is also very simple to make. | | 2 | Kin hwa refers to the delicious ham from jinhua. | | 3 | Chicken, a la kin hwa, is traditionally served with the head as a center piece. | | 4 | Clean the chicken, plunge it into a pot of boiling water, immediately turn off the heat and put on a tight lid. | | 5 | Leave the chicken in the hot water for an hour, then take it out and leave it to cool. | | 6 | Carefully remove the meat from the bone but keep the skin on; cut the chicken into 24 pieces. | | 7 | Cut the ham into 24 thin slices. | | 8 | Arrange the chicken and ham slices in alternating overlapping layers on a plate, and steam for 10 minutes. | | 9 | Meanwhile parboil the greens in chicken stock until soft, then arrange them around the chicken and ham. | | 10 | In a little saucepan, warm about half a cup of chicken stock with salt, sugar, monosodium glutamate and cornstarch (corn flour); stir to make it smooth; add sesame seed oil and pour it over the chicken and ham. | | 11 | Serve either as a starter for a banquet or as a main course for an informal meal |
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